| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
American |
Vegetable |
6 |
Servings |
INGREDIENTS
| 4 |
|
Unpeeled potatoes; washed |
| 3/4 |
c |
Vinaigrette dressing (see recipe) |
|
|
Salt & pepper to taste |
INSTRUCTIONS
SERVES 6-8
I owe this dish to a friend, Brian. He will put anything in his barbecue
except the neighbor's dog. He can eat three meals a day out of his cooker,
so I was anxious to respond to his dinner invitation. This recipe was
particularly unusual and delicious. It is just too simple to believe.
Bake the potatoes in their skins about 30 minutes at 450°, or until they
are just slightly tender. Do not fully cook them as they must be sliced.
While still a bit hot, cut the potatoes lengthwise in half and then each
half into quarters. Place the pieces in a glass baking dish and cover with
the dressing. Let stand 1 hour, turning once. Remove from the dressing and
place on the grill. Salt and pepper to taste and grill the pieces until
golden brown, about
10 minutes on each side.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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